Wednesday, 25 June 2014

10 Best Recipes of Flax Seed

Flaxseed contains all sorts of healthy components including Omega-3 essential fatty acids, Lignans and Fiber. The simple way to use flax seed in your diet is  ground flaxseeds into your muffin, cookie, or bread recipes.

In India, Flaxseed Chutney is popular and we use Jawas or Flaxseed chutney in our daily diet.
 

10 Best Recipes of Flax Seeds

 
1.Flax Seed Smoothie
 
Ingredients
 
2 tbsp flax seeds
1 cup vanilla flavored soya milk
 a few drops of lemon juice
1 cup chilled and roughly chopped strawberries
1/2 cup chilled and roughly chopped bananas
6 tsp. sugar
 
For The Garnish
4 strawberries and 4 bananas slices , threaded on 2 skewers
 
 Method
 
1.Combine the soya milk, lemon juice, strawberries, bananas, flax seeds and sugar and blend in a juicer till the mixture is smooth and frothy.
2.Pour equal quantities of the smoothie into 2 individual glasses.
3.Serve immediately garnished with a strawberry and banana skewer in each Glass.
 
2.Flax Seed Raita/Yogurt
 
Ingredients
 
1 cup thickly grated bottle gourd (doodhi / lauki)
1 cup fresh beaten low-fat curds
1/2 cup finely chopped mint leaves (pudina) leaves
1/4 tsp. roasted cumin seeds (jeera)
1/4 tsp. black salt
1/2 tsp. sugar
1 1/2 tbsp roasted and coarsely ground flax seeds
 salt to taste
 
 Method
1.Combine the bottle gourd with ¼ cup of water in a deep pan and mix well. Cover and cook on a medium flame for 4 to 5 minutes or till all the water evaporates. Keep aside to cool.
2.Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well.
3.Refrigerate for at least 1 hour.
4.Serve chilled.
 
Source
 
3.Flax Seeds Chutney
 
Ingredients
 
1 cup flaxseeds
1 tsp. chili powder
1/4 tsp. turmeric powder
 salt to taste
1 tsp. coriander-cumin seeds powder
 
Method
 
1.Roast the flax seeds for 5 minutes, then add all the above ingredients and blend into the mixture.
2.Serve with chapati or jawar roti with oil and curds.
 
Source
 
4.Ancient Power Oatmeal with Chia and Flax
 
Ingredients
 
4 cups  water
1 cup  steel-cut oats
3 tbsps.  flax seed meal (ground)
1 tbsp  seeds (chia)
 fruit
 cinnamon
 walnuts
 milk/vanilla almond milk
 
1.Bring water to a boil in a large pot on the stove.  While waiting for water to boil, pour the steel-cut oats into a small bowl.  Add the chia and flax, stir to combine.
2.When the water is boiling, add the oat mixture.  Reduce heat to medium low and stir.  Allow to simmer lightly until the water has been absorbed (about 25 minutes). Stir occasionally.
3.Ladle into serving bowls and top with your favorite fruit, a sprinkle of cinnamon and a spoonful of chopped walnuts.  Serve with milk of your choice.
 
Source
 
5.Flaxseed Hummus
 
Ingredients:
 
1 rinsed/drained can of garbanzo beans
5-6 cloves of roasted garlic
1 tsp. kosher salt
2-3 T chicken stock
4 T olive oil
2 T flax seed
2 T Red Curry Paste
 
Directions:
 
Blend and you're done! Adjust the roasted garlic and red curry paste to taste.
 
Source
 
6.Flaxseed Muffins or Quick Bread
 
Ingredients:
 
•7½ cups all-purpose unbleached flour
•3 cups stabilized ground flaxseed
•4 cups lemon juice and add buttermilk to make 4 cups liquid
•1 dash vanilla extract
•1½ tsp. salt
•1 tsp. baking soda
•1 tsp. baking powder
•½ tsp. cinnamon
•4 eggs
•12 tbsp granulated sugar
•2 cups applesauce
•3 cups raisins
 
Directions:
 
1.Use medium size, Teflon pans, sprayed lightly with non-stick spray; don't use paper liners, dough sticks.
2.Beat eggs and sugar before adding lemon juice and buttermilk to liquid ingredients; avoid over mixing.
3.Stir or mix dry ingredients into liquid ingredients just enough to dampen dry ingredients, leaving batter slightly rough and lumpy.
4.Mix additives like dry fruit into liquids, just before adding dry ingredients

7.Easy Flax Breakfast Pudding
 
Ingredients:
 
•1/4 cup flax seed meal
•1/4 cup water (some of the liquid can be sugar-free syrup, if desired)
•1 egg
•Sugar substitute to taste
•Fruit cuts as desired
 
Preparation:
 
Mix flax meal, egg, and water in a microwave-safe bowl. Microwave on high for about 45 seconds. Move the cooked part of the pudding towards the center of the bowl and add any mix-ins you want. Microwave for about 45-60 more seconds, depending on mix-ins (frozen fruit will need even longer cooking, as it will cool down the pudding). Stir and eat.
 
8.Orzo, Lentil and Flax Soup
 
Ingredients:

•¼ cup Butter
•1 onion finely chopped
•1 carrot finely chopped
•1 celery stalk finely chopped
•½ green pepper, finely chopped
•5 cups boiling water
•⅓ cup low sodium chicken soup base
•2 tsp. granulated garlic
•1 bay leaf
•2 tsp. Worcestershire sauce
•28 oz. tomatoes with herbs and spices; break up tomatoes
•⅓ cup orzo pasta or any small soup pasta
•⅓ cup dried lentils, rinsed
•1 tsp. granulated sugar
•⅓ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
 
Directions:

1.In a large pot, over medium to medium-low heat, melt butter.
2.Add onion, carrot, celery and green pepper. Gently sauté over medium-low heat for 20 minutes, stirring occasionally.
3.Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir.
4.Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are soft.
5.Add sugar and stabilized ground flaxseed (Mega Omega® or Simply Omega-3™). Stir and serve.
 
9.Orange Bran Flax Muffins
 
Ingredients:
 
•1½ cup oat bran
•1 cup all-purpose unbleached flour
•1 cup stabilized ground flaxseed
•1 cup Natural Bran
•1 tbsp baking powder
•½ tsp. salt
•2 whole oranges (washed, quartered, seeded)
•1 cup brown sugar
•1 cup buttermilk
•½ cup canola oil
•2 eggs
•1½ cups raisins
•1 tsp. baking soda
 
Directions:

1.In a large bowl, combine oat bran, flour, stabilized ground flaxseed ,Natural Bran, baking powder and salt. Set aside.
2.In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.
3.Pour orange mixture into dry ingredients. Mix until well blended.
4.Stir in raisins.
5.Fill paper lined muffin tins almost to the top.
6.Bake in 375º F oven for 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean.
7.Cool in tins 5 minutes before removing to cooling rack.
 
10.Whole Grain Flax Seed Waffles
 
Ingredients
 
2 eggs, beaten
1¾ cups milk
¼ cup canola oil
¾ cup grated zucchini
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
½ cup flax seed meal
¼ cup oatmeal
¼ cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
 
Directions
 
1. Blend zucchini in blender until smooth.
2. In a bowl, combine all wet ingredients.
3. Whisk in dry ingredients until smooth.
4. Pour about ¾ cup batter onto waffle iron and cook until browned.
 
Source
 

Buy Flaxseeds Online

 

10 Best Recipes of Hemp Seed

Hemp seed , a complete protein, delivers 5 grams of protein in a 2 Tbsp serving, making them a great addition to vegan and vegetarian diets. Hemp is truly a super food providing a perfect balance of omega-3 and omega-6 essential fatty acids in each serving.

10 Best Recipes of Hemp Seed


1.Mango Banana Hemp Green Smoothie
 
Ingredients:

1 frozen banana
1 packed cup baby spinach
2/3 cup fresh mango, diced
2 tbsp raw hemp seeds, shelled
1 3/4 cups unsweetened almond milk
1 cup ice
sweetener, to taste
 
Directions:
 
Combine all the ingredients in the blender and blend until smooth, adjust sweetener to your taste
 
 
2.Homemade Hemp Milk
 
Ingredients

1 cup hemp seeds
4 cups filtered water
1 tsp vanilla extract
½ tsp cinnamon
 
1.Combine all ingredients in a blender and process for 45 seconds to 1 minute, then repeat.
2.Store in a jar, in the fridge. Shake well before using.
 
 
3.Speedy Summer Hemp Power Salad
 
for the vegetable base:
•1 cup fresh or frozen corn (thawed & drained if using frozen)
•1 large tomato, seeded and chopped
•2 green onions, chopped
•1 & 1/2 cups chopped cucumber (about 1/2 an English cuke)
•1 red pepper, chopped
•1 tbsp minced fresh dill weed
•3 tbsp hulled hemp seed
 
for the dressing:
•1/2 cup avocado flesh (1/2 a large avocado)
•1 garlic clove
•2 tbsp fresh lemon juice
•3 tbsp water
•1 tbsp hemp seed
•1/4 tsp fine grain kosher salt, or to taste
•1 tbsp nutritional yeast
 
1. Chop vegetables and place into a large bowl.
2. In a mini processor, process the dressing ingredients together until mostly smooth. You can also
mash/chop/mix the dressing ingredients by hand.
3. Pour dressing onto vegetables and stir well. Now, stir the hemp seed into the salad. Season to taste and serve. Sprinkle with hemp seed on top because it’s pretty! This salad is best served immediately. With time, water will release from the vegetables and pool at the bottom.
 
 
4.Banana Hemp Seed Slices
 
Very Simple and healthy Snack with Hemp Seed
 
Ingredients:
 
1 Banand ,sliced
2 tbsp hemp seeds
 
Roll the banana in hemp seed.Enjoy the Banana with crunch of Hemp Seed.
 
5.Vegan No-Bake Hemp Protein Bars


Ingredients
•½ cup mixed almonds and walnuts
•1 cup dates
•1 tbsp coconut oil
•1 tbsp cinnamon
•3 tbsp organic hemp protein (I use North Coast Naturals)
•2 tbsp maple syrup
•¼ cup peanut butter
 
Instructions
1.First place the nuts in a processor and mix until broken down. It's okay if there are still some large pieces.
2.Add in the dates and continue to mix, stopping to press down as needed.
3.Add in the rest of the ingredients and process until it forms a dough. If it's not coming together, add a little
water until it does.
4.Remove and press into a loaf pan lined with wax paper.
5.Place in the freezer for 30 minutes or the fridge for a few hours.
6.Remove and cut into bars. Makes 6-8 large bars or 12-16 smaller bites, depending on how you cut them.
7.Store in the fridge in an air-tight container
 
 
6.Almond Butter Hemp Seed Banana Sushi
 
Ingredients
-1 medium banana
-1 tablespoon almond butter
-1 teaspoon hemp seeds
 
Instructions
1.First, peel your banana. Then, spread almond butter on top, making sure to coat the top and sides. Then, sprinkle on hemp hearts. Place in freezer for about an hour. Then, slice about an inch thick, just like sushi!
 
 
7.Hemp Seed Truffles
 
Ingredients
1/4 cup walnuts
6 tablespoons hemp seeds
1/4 cup goji berries, soaked and patted dry
1/2 cup raisins
2 tablespoons sesame seed
 
Add all ingredients to a food processor fitted with an "S" blade. Process for a few minutes until the mixture starts sticking together. Use a tablespoon or small scoop to form into balls.
 
 
8.Lemon Hemp Seed Pesto Sauce (Dairy-Free)
 
Ingredients
1 ½ cup packed basil
2 cloves garlic
1 tsp lemon juice
1/8 tsp sea salt
¼ c extra virgin olive oil
3 tbsp pine nuts
1 tbsp hemp seeds
1 tbsp packed parsley
 
Instructions
1.Put everything in a food processor. Pulse and process until smooth.
 
 
9.Toasted Hemp Chipotle Salsa
 
Ingredients:
Six medium ripe tomatoes, finely chopped
1/2 small red onion, minced
1 marinated chipotle pepper, chopped
Juice of one lime
3 cloves garlic, pressed
1/3 cup chopped cilantro
1/2 teaspoon salt
1/2 cup lightly toasted hemp seeds.
 
Combine all ingredients.  Mix well.  
 
 
10.Pumpkin, Cranberry Hemp Muffins
 
Ingredients:
1 1/2 cups whole spelt flour or 1 1/4 cup all purpose flour plus 1/4 cup hemp flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 eggs
1/2 cup dried cranberries
1 14 oz. (small) can of pumpkin
1/3 cup whole or hulled hemp seeds
     
Preheat oven to 375 degrees.  Line a muffin tin with paper cups.
Whisk together oil, sugar, eggs pumpkin and spices. In a separate bowl, sift dry ingredients together.  Add wet to dry until just moist, adding hulled hemp seeds last.
Dispense batter into paper cups, filling 1/2 to 3/4 full.  Bake for 20 to 25 minutes, or until inserted toothpick comes out clean.
 

Wednesday, 18 June 2014

Top 10 Best Recipes of Quinoa

10 Best Recipes of Quinoa


Today Quinoa is super food for dieting people and demand for Quinoa is increasing day by day. Quinoa is much loved by vegetarian because it gives us protein and contains significant quantities of essential vitamins and minerals including manganese, magnesium, phosphorus, folate, and copper.A cup of cooked quinoa also contains eight grams of complete protein and five grams of fiber. This super food is also gluten-free!

1.Cardamom Quinoa Porridge

1/2 cup rinsed quinoa
1 3/4 cup unsweetened almond milk, divided
1/2 cup water
1/2 tsp vanilla extract
1/4 tsp coarse salt
1/4 tsp ground cardamom
1 sliced pear, divided
4 Tbsp toasted sliced almonds, divided

1.In a saucepan, bring quinoa, 3/4 cup almond milk, water, vanilla, salt, and cardamom to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 minutes.

2.Remove from heat and let rest five minutes, then fluff with a fork.

3.For each serving, top 1/2 cup quinoa with 1/2 cup almond milk, 1/2 sliced pear, and 2 Tbsp almonds.

Source
http://www.wholeliving.com/216570/cardamom-quinoa-porridge

2.Lemony Lentil Quinoa Salad

6 cups water, divided
1 cup green lentils, rinsed
1 cup quinoa, rinsed really well
1 teaspoon dried tarragon
½ teaspoon salt
½ teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
¼ cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
¾ cup thinly sliced green onions
¾ cup chopped fresh flat-leaf (Italian) parsley

In a medium saucepan, bring 4 cups of the water to a boil over high heat. Add the lentils and reduce the heat
to medium low, allowing the lentils to simmer, until tender, but not mushy, about 30 minutes. Drain and let them cool completely.

While the lentils are cooking, prepare the quinoa. In another medium saucepan combine the remaining 2 cups water and quinoa. Bring to a boil over medium high heat. Reduce the temperature to low, cover the pan and simmer gently for 15 to 20 minutes, or until all the water is absorbed. Remove the pan from the heat and cool completely.

Make the dressing: in a small bowl, whisk together the tarragon, salt, pepper, lemon zest, lemon juice, olive oil and mustard.When the lentils and quinoa are completely cool, in a large bowl combine them with the sliced green onions, tossing them gently together. Add the dressing and toss again gently until everything is coated.Cover and refrigerate for at least 1 hour, until chilled, or for up to 4 hours. Just before serving, stir in the chopped fresh parsley.

Source
http://simple-nourished-living.com/2014/05/lemony-lentil-quinoa-salad/

3.Roasted Root Vegetables on Quinoa with Yogurt Sauce

9-10 cups peeled, cubed root vegetables (any combination of carrots, sweet potatoes, winter squash, turnips, parsnips, rutabagas, Brussels sprouts or beets)
2 tablespoons olive oil
1/4 teaspoon coarse or flaky salt
1/4 teaspoon freshly ground black pepper, or more to taste
2 tablespoons pomegranate molasses (if you can’t find it, make your own)
1 tablespoon maple syrup or agave nectar
2 cups quinoa, rinsed well if not the pre-rinsed variety
3 cups water
1 cup nonfat or soy yogurt (regular, not Greek)
1 tablespoon fresh dill
1 tablespoon prepared horseradish
1/4 teaspoon fresh lemon zest
1/4 teaspoon salt

1.Heat the oven to 400 degrees.

2.In a small bowl or a cup, combine the pomegranate molasses and maple syrup and set aside.

3.Mix the vegetables and olive oil in a bowl. Spread on two large cookie sheets, and season with salt and 
pepper.

4.Roast for 20 minutes, then turn the vegetables and drizzle with the pomegranate and maple mixture. Roast for 25-30 minutes more, until vegetables and tender and nicely browned.

5.Place the quinoa and water in a medium saucepan. Heat to boiling, then reduce heat and simmer for 12-15 minutes. Let it sit for a couple minutes, then fluff with a fork and remove to a serving platter.

6.Combine the yogurt, dill, horseradish, lemon zest and 1/4 teaspoon salt.

7.Spoon the vegetables over the quinoa, and drizzle with the yogurt-dill sauce.

Source
http://www.onegreenplanet.org/vegan-recipe/roasted-root-vegetables-on-quinoa-with-yogurt-sauce/

4. Quinoa-Spinach bake

Olive-oil cooking spray
Breadcrumbs, for baking dish
1 pound spinach leaves, picked and washed
2 teaspoons olive oil
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 tablespoon picked fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red-pepper flakes
2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
1 cup nonfat cottage cheese
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten

1.Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.

2.Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch 
until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside.

3.Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.

4.Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. 
Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.

Source
http://www.wholeliving.com/133027/quinoa-spinach-bake

5. Quinoa-Stuffed Peppers

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
¾ cup quinoa
3 large carrots, grated (1½ cups)
1½ cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

1.Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2.Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3.Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4.Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Source
http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/

6.Red Rice and Quinoa Salad with Orange and Pistachios 

 1 1/2 teaspoons finely grated orange zest  
 1 cup quinoa  
 1 cup Camargue red rice  
 1/4 cup extra-virgin olive oil  
 1 medium onion, thinly sliced  
 Salt and freshly ground pepper  
 1/3 cup fresh orange juice  
 1 tablespoon fresh lemon juice  
 1 garlic clove, minced  
 1/2 cup dried apricots, cut into 1/3-inch dice  
 1/2 cup roasted pistachios, chopped  
 4 scallions, thinly sliced  
 2 cups baby arugula leaves

1. Bring 2 medium saucepans of salted water to a boil. Add the quinoa to 1 saucepan and the red rice to the 
other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool.  

2. In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover 
and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.  

3. In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, apricots, pistachios and scallions and 
toss well. Serve with the arugula. 

Source
http://www.foodandwine.com/recipes/red-rice-and-quinoa-salad-with-orange-and-pistachios

7. Quinoa and Black Beans

1 teaspoon vegetable oil 
 1 onion, chopped 
 3 cloves garlic, chopped 
 3/4 cup quinoa 
 1 1/2 cups vegetable broth 
 1 teaspoon ground cumin 
1/4 teaspoon cayenne pepper 
 salt and ground black pepper to taste 
 1 cup frozen corn kernels 
 2 (15 ounce) cans black beans, rinsed and drained 
 1/2 cup chopped fresh cilantro

1.Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.

2.Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is 
absorbed, about 20 minutes.

3.Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Source
http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx?evt19=1

 8. Quinoa Chocolate Cake Recipe 


•Cake:
•½ cup butter (can substitute applesauce)
•⅓ cup coconut oil (can substitute canola or vegetable oil)
•1½ cups granulated sugar
•4 large eggs
•1 teaspoon vanilla extract
•½ cup milk
•2 cups quinoa flour
•¾ cup cocoa powder
•1 teaspoon baking powder
•½ teaspoon baking soda
•½ teaspoon salt
•2 cups blended zucchini

Topping:
•½ cup sliced pecans
•1 cup chocolate chips
•¼ cup packed light brown sugar

1.Preheat the oven to 325 degrees F. Lightly grease a 9 X 13-inch pan with cold coconut oil and set aside.

2.In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. 
Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking 
powder, baking soda and salt. Add ⅓ of the dry ingredients to the batter and mix. Add ½ of the milk; mix. Add another ⅓ of the flour mixture and mix until combined. Add the remaining milk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.

3.Spread the batter in the prepared pan. Sprinkle with the pecans and chocolate chips. Sprinkle the brown 
sugar on top of everything.

4.Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).

5.Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, 
too!).

Source
http://www.mynaturalfamily.com/recipes/grain-free/quinoa-chocolate-cake-recipe-brown-sugar-streusel-
gluten-free-chocolate-zucchini-cake-recipe/

9. Quinoa Salad with Sweet Potatoes and Apples

 1/2 cup extra-virgin olive oil  
 1 1/2 cups quinoa  
 Salt  
 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice  
 Freshly ground pepper  
 1/4 cup apple cider vinegar  
 2 large Granny Smith apples, cut into 1/2-inch dice  
 1/2 cup chopped flat-leaf parsley  
 1/2 medium red onion, thinly sliced  
 8 packed cups baby greens, such as arugula or kale (about 6 ounces) 

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover 
and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, 
spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.  

2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with 
salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.  

3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away. 

Source
http://www.foodandwine.com/recipes/quinoa-salad-with-sweet-potatoes-and-apples

10. Quinoa Creamy Pudding

3 cups whole milk (sub with almond, or coconut milk)
2 teaspoons vanilla or one vanilla bean
1/4 cup sugar
pinch of salt
1/4 cup water
1/6 teaspoon cinnamon
1 cup quinoa 
a few diced strawberries
chopped pistachios

1.Place the quinoa in a strainer and rinse with cold water for a few seconds.

2.Combine the milk, water, sugar, salt, cinnamon and vanilla in a medium saucepan and bring to a simmer. 

3.Add the quinoa and stir. Reduce heat to medium low, partially cover (about 3/4 of the way) and cook for 
about 30 minutes, stirring every few minutes to avoid sticking. If skin starts to form across top of milk, just stir it back in. 

4.If you find that your pudding seems a bit dry and the quinoa is still hard, just add a splash more milk and 
water and cook totally covered for a few more minutes. 

5.Remove from heat and let cool to room temperature or cold in the fridge. Spoon pudding into bowls and 
top with chopped strawberries and pistachios.

Source
http://honestfare.com/quinoa-pudding/

Monday, 16 June 2014

10 Best Recipes of Sunflower Seeds

A handful of sunflower seeds will take care of your hunger, while also enhancing your health by supplying significant amounts of vitamin E, magnesium and selenium. Sunflower seeds are an excellent source of vitamin E.
 

10 Best Recipes of Sunflower Seeds

 
1.Roasted Salted Sunflower Seed
 
1 cup sunflower seeds
2 quarts water
1/2 cup  salt
 
 1 Place water and salt in a saucepan.
 2 Rinse sunflower seeds and remove any plant or flower head matter.
 3 Add sunflower seeds to water& salt in pan.
 4 Bring water to a boil, then turn down to simmer.
 5 Simmer 1 to 1 1/2 hours.
 6 When done, strain water& seeds through collander& allow seeds to dry on paper toweling.
 7 Do not rinse.
 8 Preheat oven to 325 degrees.
 9 Spread seeds on a cookie sheet& bake for 25 to 30 minutes.
 10 Stir frequently.
 11 Remove from oven when seeds are slightly browned& fragrant.
 12 NOTE: for salt free seeds, simply eliminate the first 7 steps& go straight into oven preparation (Step 8).

http://www.food.com/
 
2.Basil Sunflower Seed Pesto Recipe


•4 cups coarsely chopped fresh basil leaves
•1 cup hulled raw sunflower seeds
•1/2 cup olive oil
•1 cup freshly grated Parmesan
•2 Tablespoons sweet butter, at room temperature
•2 cloves garlic, crushed

 
Place basil, sunflower seeds, olive oil, Parmesan, butter, and garlic in the bowl of a food processor fitted with the metal blade. Process to a puree, scraping down sides often.
 
Transfer pesto to a small bowl with a lid. Press a sheet of plastic wrap to the surface of the pesto sauce, then seal with the lid. May be refrigerated up to 2 weeks.
 
To use pesto: Cook 1 pound of pasta in salted water. When pasta is cooked ,combine 3/4 cup pesto with 2/3 cup hot pasta water in a large bowl. Drain pasta and add to the bowl. Toss to combine. Add lemon juice, salt, and pepper to taste. Toss again and serve immediately.
 
3.Broccoli Sunflower Seed Salad Recipe
 
•Dressing:
•1 cup mayonnaise
•2 Tablespoons white vinegar
•1/3 cup sugar
•.
•Salad:
•2 (8-ounce) packages broccoli florets
•1 cup salted sunflower seeds
•1 medium red onion, chopped
•1/2 cup mixed dried fruit
•10 slices crisp bacon, crumbled
 
 
In a small bowl, whisk together mayonnaise, vinegar, and sugar until smooth.  Place broccoli, sunflower seeds, red onion, dried fruit, and bacon in a large bowl. Add dressing and gently toss to combine. Refrigerate at least 4 hours or overnight before serving.
 
4.Banana Sunflower Seed Cookies Recipe
 

•1-1/2 cups all-purpose flour
•1 teaspoon baking soda
•2 very ripe medium bananas, peeled and mashed
•1/2 cup butter, at room temperature
•1/2 cup granulated white sugar
•1/2 cup shelled sunflower seeds
•1/2 cup miniature chocolate chips or dried fruit

 
Whisk together flour and baking soda in a small bowl. Set aside.In a large bowl, beat bananas, butter, and sugar on medium speed until thoroughly combined.Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolate chips.
Refrigerate cookie dough for 45 minutes to 1 hour. (Cold dough helps keep the cookies from spreading.)
 
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.Scoop about 1 teaspoonful of cookie dough for each cookie and place 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes until edges are lightly golden.
 
 
5.Cinnamon Vanilla Sunflower Butter Recipe


2 cups / 225 g raw sunflower seeds
1/4 cup / 60 ml sunflower oil, divided
1/2 teaspoon fine grain sea salt, plus more as needed
2 tablespoons vanilla bean paste (or seeds scraped from 2 plump vanilla beans)
3 teaspoons ground cinnamon
 zest of 1/2 a lemon, or to taste
 
Toast the sunflower seeds in a 325F / 165C oven, on a rimmed baking sheet, until fragrant and golden. You'll want to stir them once or twice along the way to ensure even roasting. Let cool for ten minutes.
 
Puree the seeds in a food processor along with 1 tablespoon sunflower oil, and the sea salt (if using). As the motor runs drizzle in another 2 tablespoons of sunflower oil. Scrape down the sides once or twice along the way, you're aiming for an even, creamy consistency, and it may take some time. Once the mixture starts to look smooth, add the vanilla paste and cinnamon, and pulse to incorporate. At this point, evaluate the consistency, if your sunflower seed butter is on the thick side, drizzle in the remaining tablespoon of oil while the processor is running. Taste, and add more salt if needed (and the lemon zest. if using), as well.
 
Makes about 1 1/2 cups / 380 g.
 
6.Power Packed Cereal

200 gms quick cooking rolled oats
25 gms sunflower seeds
12 gms sesame seeds
50 gms wheat germ
50 gms brown sugar
50 gms chopped mixed nuts
50 ml oil
1/4 tsp. vanilla essence
1/4 tsp. salt
20 gms raisins (kismis)
 
Method 1.Mix the oats, sunflower seeds, sesame seeds, wheat germ, brown sugar and chopped nuts in a bowl.Mix the oil, 1/2 teacup of water, vanilla essence and salt and whisk together. Add to the above dry ingredients.

Spread the mixture in a baking tray and bake at 190 degree C (375 degree F) for 20 to 30 minutes, turning occasionally until crisp and golden. Cool.Add the raisins and store in an air-tight container.Serve plain with milk or fruits.
 
7.Coconut Sunflower Seed Cookies


•½ cup unsalted butter, room temperature
•½ cup coconut oil
•1 cup brown sugar, packed
•1 cup granulated sugar
•2 large eggs
•1 teaspoon vanilla
•2 cups all-purpose flour
•1 teaspoon baking soda
•½ teaspoon baking powder
•¼ teaspoon salt
•2 cups old-fashioned rolled oats
•1 cup shredded coconut
•1 cup unsalted roasted sunflower seed kernels
 
1.Preheat the oven to 350 degrees F.
2.In a large mixing bowl, cream the butter and sugars with an electric mixer until fluffy and pale in color, about 4-5 minutes.
3.Add the coconut oil, eggs and vanilla and mix until combined.
4.In a separate bowl, combine the flour, baking soda, baking powder and salt.
5.Add the flour mixture to the wet mixture and beat just until combined.
6.Stir in the oats, shredded coconut, and sunflower seeds.
7.Drop the cookie batter by the spoonful onto a prepared cookie sheet.
8.Bake for 8-10 minutes or until the edges of the cookies are beginning to turn golden.
8.Sunflower-Seed Risotto
 
 2 tablespoons unsalted butter 
 Extra-virgin olive oil 
 1 small onion, minced 
 1 1/4 pounds shelled raw sunflower seeds (4 cups) 
 1/2 cup dry white wine 
 1 quart chicken stock or low-sodium broth 
 1 ounce thickly sliced country ham, finely diced 
 Salt 
 Freshly ground pepper 
 1 cup frozen baby peas, thawed 
 1/4 cup freshly grated Parmigiano-Reggiano cheese
 
1. In a pressure cooker, melt the butter in 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, 3 minutes. Add the sunflower seeds and cook, stirring, 4 minutes. Add the wine; cook until evaporated. Add the stock and ham. Season with salt and pepper; bring to a boil. 

2. Cover and bring the cooker up to pressure. Maintain pressure over low heat for 7 minutes. Set the cooker in the sink and run cold water over the lid to cool and depressurize it; remove the lid once it can be released without force. 

3. Drain the sunflower seeds, reserving 1 cup of the cooking liquid. Transfer 1/2 cup of the seeds to a blender along with the 1 cup of reserved cooking liquid and puree until creamy. 

4. Transfer the whole seeds to a skillet. Add the puree, peas and cheese and cook over moderate heat, stirring, until the seeds are coated with a creamy sauce, 2 minutes. Spoon the “risotto” into bowls, drizzle with olive oil and serve.
 

9.Spicy Spinach with Sunflower Seeds
 
½ cup raw sunflower seeds
2 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. plus 2 tsp. barbecue or jerk seasoning, divided
2 lb. spinach leaves
1 tsp. apple cider vinegar

1. Preheat oven to 350°F. Stir together sunflower seeds, 2 tsp. oil, and 2 tsp. seasoning in small bowl. Spread on small baking sheet, and bake 5 to 7 minutes, or until light brown. Set aside.
 
2. Heat remaining 2 Tbs. oil in large saucepan or Dutch oven over medium-high heat. Add remaining 1 Tbs. seasoning, and cook 30 seconds. Add spinach leaves in 3 or 4 batches, turning with tongs to wilt evenly. Let cook 1 minute, then remove pan from heat, stir in vinegar, and season with salt and pepper, if desired. Sprinkle with sunflower seeds just before serving.
 
10.American Indian Sunflower Seed Cakes
 
 1.67 cup(s)  shelled sunflower seeds (fresh or dried)
 2 cup(s) water
 4 tablespoon(s) fine cornmeal
 2 tablespoon(s) maple syrup
 0.33 cup(s) oil
 
1.Simmer the seeds in the water, covered, for 1 hour. Drain & grind the seeds when done.
2.Mix the syrup & cornmeal, 1 tablespoon at a time, into the ground seeds, making a stiff dough. Shape into 3 inch flat cakes, about 15 cakes.
3.Fry the cakes in hot oil on both sides. Drain on paper towels & serve hot.

Friday, 13 June 2014

10 Best Recipes of Pumpkin Seeds

Pumpkins are part of Halloween.Cooking of pumpkin pies more than double between October 1st through January 1st. it's when this fruit is used the most by the majority of Americans.


Pumpkin seeds may benefit your heart, liver and immune system, help fight diabetes, and offer unique benefits for men’s prostate health and women’s relief of menopause symptoms. Pumpkin Seeds are a popular ingredient in Mexican cuisine and are also roasted and served as a snack.

 
 
1.Roasted Pumpkin Seeds
 
 
1/4 cup pumpkin seeds
1 teaspoon olive oil
Coarse salt
 
Preheat oven to 350 degrees. In a small bowl, toss together pumpkin seeds and olive oil; season with salt and pepper. Evenly spread pumpkin seeds on a baking sheet and transfer to oven. Cook until toasted and fragrant, 10 to 12 minutes.
 
 

2.Spiced Pumpkin seeds

1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
 
1.Preheat oven to 275 degrees F (135 degrees C).

2.Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.

3.Bake for 1 hour, stirring occasionally.
 
 
You can spice them with different spices and they taste awesome. For more ways to spice them ,
http://www.seriouseats.com/2010/10/roasted-pumpkin-seeds-spicy-sweet-salty-recipes.html
 
 
3.Pumpkin Bread Recipe

1 1/2 cups (200g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (240 ml) pumpkin purée*
1/2 cup (120 ml) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (120 ml) chopped walnuts
 

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
 
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
 
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.Can easily double the recipe.
 
 
4.Candied Pumpkin Seeds Recipe
 
1 cup fresh pumpkin seeds
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
 
1.In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. 

2. Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.
 
 


5.Pumpkin Seed Brittle
 
Nonstick vegetable oil spray 
1 cup sugar 
½ cup light corn syrup 
1 cup raw shelled pumpkin seeds (pepitas) 
2 tablespoons unsalted butter 
1 teaspoon kosher salt 
¾ teaspoon baking soda 
⅛ teaspoon ground cinnamon 
¼ teaspoon flaky sea salt

Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°, 3–4 minutes.
 
Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°, 3–4 minutes.

Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.
 
 
6.Roasted Almond-Pumpkin Seed Butter
 
2 cups raw almonds
2 cups raw pepitas /pumpkin seeds
2 tsp. garam masala or more to taste (an Indian spice mixture),
Dash of cayenne pepper for a little kick, optional
1/2 tsp. honey (agave for vegan)
Sea salt to taste

1. Preheat oven to 170F and line a baking sheet with parchment or a silicon baking mat. Spread the almonds out onto the prepared baking sheet and bake for 40 minutes, stirring once half way through.* Remove from oven and let cool.
 
2. While almonds are baking, heat a dry large skillet over medium-high heat (no oil required). Add pepitas to pan and stir constantly with a wooden spoon or spatula until they are crackle, pop and are light brown on the edges (just a couple minutes). Be careful not to over toast or burn! Transfer to bowl of food processor and let them cool slightly.

 3. Once almonds are mostly cool, add to the pepitas in the food processor. Turn on the processor, stopping every so often to scrape the sides, turn back on and repeat until you have a creamy almond-pepita butter (it took me about 9-10 minutes). Add salt and honey to taste and process again until well incorporated.
 
7.Fall Greens Salad with Pumpkin Seeds and Asiago
 
 2 tablespoons balsamic vinegar
 1 tablespoon apple cider vinegar
 2 teaspoons honey
 1 teaspoon Dijon mustard
 1 shallot, finely chopped
 6 tablespoons olive oil
 1/2 teaspoon salt
 Ground black pepper, to taste
 2 cups baby spinach
 2 bunches watercress, trimmed, leaves torn into bite-size pieces
 1 head red leaf or butter lettuce, torn into bite-size pieces
 1/2 cup roasted, salted pumpkin seeds
 3 ounces aged Asiago cheese, grated or shaved thinly with a vegetable peeler
 
In a large bowl, whisk together balsamic vinegar, apple cider vinegar, honey, mustard and shallot. Drizzle in oil while whisking constantly to make a vinaigrette and season with salt and pepper. Add spinach, watercress and lettuce and toss gently to coat. Scatter pumpkin seeds and cheese over the top and serve.
 
Source
 
8.Granola with Almonds, Apricots, Cranberries, and Pineapple
 
 
1/4 cup unsalted butter (1/2 stick)
1/4 cup vegetable oil
1/3 cup brown sugar
4 cups rolled oats
2 cups slivered almonds
3/4 cup sunflower seeds
3/4 cup pumpkin seeds
1 teaspoon cinnamon
2 cups combined dried cranberries, dried apricots (chopped), and dried pineapple (chopped)
salt (optional)
 
Heat oven to 350 degrees.
Combine butter, oil, and brown sugar in a small saucepan and cook over low heat, whisking until butter is melted and sugar is combined.
 
Combine oats, almonds, sunflower seeds, pumpkin seeds, and cinnamon in a large bowl. Pour butter and sugar mixture over the top of the oat mixture and stir until everything is well coated. Add a dash of salt, if desired. (If either of your seeds are salted, you don't need additional salt.)
 
Spread the mixture onto a large, rimmed baking sheet (or two, if it's overflowing). Bake for about 1 hour, gently stirring and turning every 15 or 20 minutes, until granola is golden brown and toasted.
Transfer granola to a large bowl and, while it is still warm, stir in dried fruit. Store in an airtight container. Will keep for a few weeks.
Source
 
9.The Very famous - Pumpkin Pie
 
 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust
 
Preheat oven to 425°F.
 
Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F.
 
Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
 
Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
 
Serve with whipped cream.
 
Source
 
10.Indian Pumpkin Soup
 
 1/4 kg Red pumpkin sliced
 1 Onion sliced
 2-3 Cloves
 1 Small piece of ginger
 1 cup Coconut milk (i used fresh coconut milk)
 1 cup Water
 2 tsp. Butter
 Salt, Black salt, Roasted cumin powder as per taste.

 1. Wash and remove the skin of pumpkin and slice it.
 2. Peel the onion and slice it
 3. Add butter in a pan, add the cloves, sauté for a minute.
 4. Add onions and sauté till it changes the color little bit
 5. Add pumpkin slices and sauté the same with little salt till soft.
 6. Allow to cool. Grind it in mixer with 1 cup of water.
 7. Transfer it into a pan and boil the same. Check the salt, if required add more.
 8. Add black salt, roasted cumin powder and the coconut milk.
 9. Mix well and remove from the gas. Do not boil after adding coconut milk. Consistency should not be watery.
 
 Serve with chopped pudina (mint) leaves.
 
Source

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